Apple-Orange Marmalade

Notice the correction on the spelling of “sirup?”

Not to quibble with proportions, but four pounds of apples would be somewhere between one and two dozen apples, depending on size. If the instructions are suggesting I add six grated apples to the approximately eighteen apples called for in the “four pounds,” I’d say this is apple marmalade with a little citrus added.

I think a more reasonable thing to do is ignore the four pounds and go with six apples.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Apple-Orange Marmalade

4 lbs. apples–but see post above
3 cups sugar
3 cups corn syrup
Zest and pulp of six oranges
Zest of 1/2 lemon
6 apples, grated
2 cups water]

4 lbs. apples. Core them and chop the skins and pulp; add 3 cups of granulated sugar, 3 cups white corn syrup, 6 grated oranges with pulp, 6 grated apples, half of a grated lemon in two cups water.

Stir until the sugar is dissolved and simmer until the sugar is dissolved and simmer till of the consistency of marmalade, and store in sterilized jars.


Yesterdish reminder: Don’t use old recipes for canning. If you make this, keep it in your fridge.

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